Chubby Botak Koala - Singapore Food Blog, Travel and Lifestyle: Jia He Grand - Exquisite CNY Set Menu 2024 [MEDIA INVITE]

Enter the auspicious Year of the Dragon with Jia He Chinese Restaurant and its sister establishment Jia He Grand. From 21 January 2024 to 24 February 2024, both establishments will dazzled the guests with meticulously curated menus tailored for families, friends and business associates. What better way to celebrate the Lunar New Year than with Jia He Chinese Restaurant and Jia He Grand.

For this Media Tasting session at Jia He Grand, we tried their Jia He Exquisite CNY Set Menu 2024, priced at $2688++ for 10 persons.

Jia He Prosperity Five Auspicious Blessings "Yu Sheng”

The feast commences with Jia He Prosperity Five Auspicious Blessings "Yu Sheng” (嘉和五福彩玉捞生). This Yu Sheng contains 5 key ingredients with Auspicious Blessings: Fish Maw, Sliced Roast Duck, Shredded Abalone, Sea Cucumber and Salmon. Served together with Bellpeppers, Juliene of Radish, Salads and Special sauce.

Jia He Prosperity Five Auspicious Blessings "Yu Sheng”

After the fun session doing the “Lo Hei”, the Yu Sheng is plated individually and the service staff ensure we got all the ingredients on our plate. As each of the ingredients contributed their unique texture and flavour, it is like having a party in your mouth. On top of that, the special sauce from Jia He added fireworks in the mix, as it contains Sichuan chilli sauce and yuzu. WOW. (Do note that for those who do not or are unable to take spicy stuff, you can request the non-spicy version)

My Yu Sheng Plate

Sea Cucumber

Double-boiled Buddha Jump Over the Wall with Red Ginseng (红参佛跳墙). This sumptuous yet nutritious double-boiled Buddha Jump Over the Wall is unique, especially with the extra ingredient of Red Ginseng.

Double-boiled Buddha Jump Over the Wall with Red Ginseng
(红参佛跳墙)

First serving, Fish Maw and Shark Fin. For this first serving, I enjoy the crunchy texture of the shark fin and the bouncy & collagen of the fish maw. While the clear broth looks light, it contains the essence of all the ingredients, including the red ginseng in the broth. Usually, when we see the shark fin, we automatically reach for the vinegar, in this case, there is no need for it. There is no fishy smell from the shark fin and the fish maw.

First serving, Fish Maw and Shark Fin

Second serving, sea cucumber, mushroom, pork tendon & dry scallops. The broth of the second serving is thicker, more robust and filled with umami flavour. The sea cucumber and pork tendon are soft, but crunchy. While the mushroom soaks up the essence of the ingredients beautifully. A lovely and fulfilling broth.

Second serving, sea cucumber, mushroom,
pork tendon & dry scallops

Steamed Australian lobster with Sea Urchin in Egg White and Chinese Wine (海胆威龙). An Exquisite bowl of Chawanmushi. When this dish is presented, a serving of Singapore whisky is lit on fire and poured over each bowl. The lobster is cooked to perfection, delivering a sweet, smooth and silky texture that pairs nicely with the sea urchin. The pillowy egg white and Chinese Wine added a delicate flavour, while the whisky gave a contrasting flavour of oak and smokiness.

Steamed Australian Lobster with Sea Urchin
in Egg White and Chinese Wine (海胆威龙)

Poached Sliced Spotted Garoupa with Wild Mushroom and Superior Lobster Soup (野菌龙虾汤堂灼星班). While the preparation is done in the kitchen, the cooking and plating are done table side. The sliced fish and wild mushrooms are pan-fried table side with oil and butter. Once cooked, lobster stock is added to complete the dish. The result is soft, silky smooth garoupa slices, accompanied by robust stock complete with umami flavour. A very comforting dish. Yummy!!

Poached Sliced Spotted Garoupa with Wild Mushroom and
Superior Lobster Soup (野菌龙虾汤堂灼星班).

Roasted Suckling Pig with Australia 3 Head Abalone, Fried Rice with Yam and Sakura Shrimp (香芋櫻花虾3头鲍鱼有米乳猪). This dish can also be considered as the third serving of Buddha Jump Over the Wall, as the abalones used here were cooked inside the broth.

Roasted Suckling Pig with Australia 3 Head Abalone, Fried Rice with Yam and Sakura Shrimp (香芋櫻花虾3头鲍鱼有米乳猪).

The suckling pig has a paper-thin crispy skin, followed by juicy and fatty flesh. The fried rice is fragrant, filled with the flavour of the Sakura shrimp and the drippings from the suckling pig. The abalone is soft and flavourful. Don’t forget about the pickled Roman tomato and cucumber on the side, not only they are very yummy, it will help to balance the richness of this dish.

My Serving of Suckling Pig

Desserts are Daifuku filled with Mandarin Orange and Cream Served with Bird's Nest-Ginseng Xiao Long Bao (橙香雪梅拼泡参小笼包燕窝). The Bird’s Nest-Ginseng Xiao Long Bao is best eaten when it is hot. It is refreshing, while the broth is medium sweet, offset with a touch of bitterness from the ginseng.

Bird's Nest-Ginseng Xiao Long Bao (泡参小笼包燕窝)

Meanwhile, the Daifuku is packed with orange flavour, refreshing and just bursts in your mouth.

Daifuku filled with Mandarin Orange and Cream (橙香雪梅拼)

We had an additional treat of Nian Gao from our host. It is pan-fried without coating, resulting in a crispy exterior, with a nice caramelisation. It has a medium sweetness followed by a warming taste of the ginseng.

Nian Gao

Overall, Jia He Grand Exquisite CNY Set Menu 2024 exceeded my expectations. It is packed with flavour, nutritious and tantalises your palate. Jia He Exquisite CNY Set Menu 2024, priced at $2688++ for 10 persons and advanced booking are required. Ganbei! Cheers!

Thank you very much Sharon & Jia He Grand Team for hosting us.

Food & Drink: 9/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8.5/10

Budget per Person: $81 & Above.

Jia He Grand @ One Farrer Hotel

One Farrer Hotel, Level 1

1 Farrer Park Station Road,

Singapore 217562

T: +65 6538 9688 / 6538 2788

W: https://www.jiahe.com.sg/jiahe-grand